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1
Whisk the yeast, 1 tbsp of the sugar and milk in a small bowl until the yeast dissolves. Cover and let stand in a warm place for 10 mins or until the yeast mixture is frothy.
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2
Sift the flour, spices and salt into a large bowl. Rub in the butter with your fingertips. Stir in the remaining sugar, chocolate chips, yeast mixture, egg and about 1/3 cup warm water to make a soft dough. Cover the bowl with oiled plastic wrap; let stand in a warm place for 1 hour or until the mixture has doubled in size.
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3
Turn the dough onto a floured surface; knead for 10 mins or until smooth and elastic. Divide into 20 portions. One at a time, place a hand over a portion of dough and, using a circular motion, roll into a ball. Place the balls, almost touching, on a large greased baking pan. Let stand in a warm place for 20 mins or until almost doubled in size.
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4
Preheat the oven to 425u00b0F.
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5
For the flour paste, sift the flour, cocoa powder and sugar into a small bowl. Gradually stir in about 1/4 cup cold water to make a smooth, thick paste. Place the paste into a piping bag fitted with a small plain tip. Pipe crosses onto the buns.
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6
Bake the buns for 20 mins or until they sound hollow when tapped.
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7
Meanwhile, for the glaze, stir sugar, gelatin and 1 tbsp water in a small saucepan on low heat, without boiling, until dissolved.
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8
Transfer the buns to a wire rack. Brush with hot glaze.
